Dondurarak Kurutma Yöntemi ile Elde Edilen Yumurta Tozunun Pandispanya Yapımında Kullanımı (The Use of Egg Powder Obtained by The Freeze-Drying Method in The Making of Sponge Cake)
DOI:
https://doi.org/10.21325/jotags.2022.1139Keywords:
Egg powder, Freeze drying, Lyophilization, Sponge cakeAbstract
Eggs and egg products have an important place in human nutrition. Eggs have been used as an important protein source from past to present. Egg powder, on the other hand, is a type of food obtained as a result of breaking the shelled egg and separating the egg white and yolk or using it as a whole and drying it after homogenization. Egg powder is used in almost every area where eggs are used. Like eggs, egg powder is a rich source of protein, vitamins and minerals. In this study, egg powder was obtained by freeze-drying pasteurized liquid whole egg; two different sponge cakes were baked by using the obtained egg powder and pasteurized liquid egg. The sponge cakes samples were presented to a semi-trained sensory panel group for sensorial evaluation; and then, compared in terms of texture, taste, appearance and general acceptance. There was no difference in appearance, texture, taste, and general acceptance between the sponge cake samples produced by using freeze-dried egg powder and pasteurized liquid egg (p>0.05). It was concluded that freeze-dried egg could be used successfully and practically in sponge cake production, as it can be easily stored; provide hygiene in process line in work place and easily added to the formulation with other powder components.
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